Fill the shaker with ice, and shake hard to further smash to the mint. Ideally, let the mint steep for 30 minutes or so.Īdd the lemon juice and simple syrup to the shaker. Smash the mint in a shaker, then add the Applejack. Two ( Smash and Sour) are slightly adapted from Michael Ruhlman’s blog and the third (Jersey) is from BT Parson’s book on Bitters, which is fab by the way.Īll three are fun, and certainly cut out the wimp factor found in other hard cider drinks □ Applejack Smashġ cherry – I have been buying these from Tillen Farms lately (Oregon) and love them. So, in the spirit of the fall and with all of those beautiful apples hanging around orchards across our state, I share 3 different cocktails, all featuring Applejack as the primary spirit. APPLEJACK COCKTAILS FULLThe cider spirit with cider finish (Jersey) was delightful, the one with the shaken egg white (Sour) was full of depth and character, and the the smash with the muddled mint leaves was perfect. I tried three recipes in all and loved every one of them. It has a very nice aroma, nice and beautiful fall-like taste and is delicious. It tastes like whiskey that has been infused with apples, or at least something like that. Anything that made our Founding Fathers happy, probably could make me happy too…right? So armed with a few great recipes, I decided to venture down to the store to find me a bottle.Īpplejack tastes like it sounds is the best way I can put it. Apparently applejack had been VERY popular during Colonial times and was consumed throughout the New England states in large amounts. There, I said it.Īs I read about the rich Applejack history in our country, my interest was more than piqued. Note: I DO appreciate the recent renaissance in hard cider. Cider that has been fermented and then double distilled, which increases the alcohol content and becomes more “spirit-like.” What was this brandy/cognac/whiskey and why on earth would anyone drink it? People who drink this have be of the same ilk as those that buy “hazlenut infused” coffee beans right? In other words…heretics!!īut, because Ruhlman posted on it, and a few times at that, I figured I would poke around.Īpplejack is essentially (from what I can tell) “hard” hard-cider. So when I saw Michael Ruhlman do a mini-series of cocktail posts on Applejack, I was part flumoxed, part curious, and part scared. I get that its real, but still find it a little hard to comprehend. Reminds me of those that can’t digest milk. APPLEJACK COCKTAILS FREEThe lower proof one, which says “Applejack” on the label, doesn’t have the backbone to stand up in this sour.I typically equate hard cider with wimpy and/or gluten free drinkers. Laird’s makes the quintessential American apple brandy-be sure to stick with the 100-proof version. The boozy sour is tempered by lots of ice and brightened by tart and tender raspberry. Don’t let the hearty spirit scare you off in hot weather: This is a perfect sipper for a warm day. Louis via Kentucky had a talent for summer cocktails, often served on shaved ice-these days, we generally use crushed ice. Here we take inspiration from Bullock’s version of the Applejack Fix as well as his very similar Applejack Cocktail, where he beautifully pairs apple brandy with raspberry syrup. You can think of a fix as a bartender’s special, where each establishment or bartender or cocktail book writer would have their own little spin on the standard sour, one they’d be happy to fix right up. Bartenders tend to agree it is a glammed-up sour, where the spirit, citrus, and sugar are dressed up with a little something extra, whether that’s fresh fruit as a garnish, fruity liqueurs, or soda water. The term dates back to before the first cocktail guide in the 19th century-by the time we see the Applejack Fix in Tom Bullock’s 1914 The Ideal Bartender, the world had seen all manner of fixes. The fix is one of those classic cocktail families that has never quite resurfaced in the modern cocktail world, partly because nobody seems to be really sure what one is.
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